Tiki Drinks
To stimulate and delight you...

Mai Tai Zombie Pina Colada Blue Hawaii Singapore Sling Dr. Funk Scorpion Bowl The Professor Trader Vic's Grog The Daiquri Planter's Punch Menehune Juice Fog Cutter Port/Starboard Light Castaway	Rum Runner Beachcomber Headhunter Suffering Bastard Hurricane The Pink Bikini Martini Wahine Bahama Mama Kapu-Kai Leilani Volcano Goom Bay Smash Yellow Bird La Florida Red Tide Shrunken Head	Hawaiian Cocktail Caipirinha Cuba Libre Blue Whale Arawak Cocktail Florida Rum Runner Quarter Deck Rum Nut Gun Club Punch Rum Swizzle Aku-Aku Coconaut Mahukona Hot Drinks

Bartending Notes

Zombie
(Adapted from Don the Beachcomber)

1/2 oz. Lime Juice
1/2 oz. Lemon Juice
1 1/2 oz. Orange Juice
1 1/2 oz. Passion Fruit Purée
1/4 oz. Grenadine
1 oz. Curaçao
1 oz. Dark Rum
1 oz. Light Rum
Float of High Proof Rum

Shake ingredients together with crushed ice, pour into a Warrior tiki mug. Float high proof rum on top. Add a straw and spring of mint, then rest a lemon and lime wedge on a cocktail pick across the rim of the mug. - The lemon and lime wedge are in honor of my first Zombie at the Conga Lounge in Oakland.

Pina Colada
(Classic Recipe)

3 oz. Light Rum
2 oz. Coconut Milk
2 oz. Pineapple, Crushed

Blend all ingredients with 2 cups of crushed ice at high speed for a short length of time. Pour into a collins glass, garnish with a pineapple wedge on the rim of the glass with paper umbrella and a straw.

Blue Hawaii
(Adapted from About.com)

1 oz. Light Rum
2 oz. Pineapple Juice
1 oz. Blue Curaçao
1 oz. Cream of Coconut

Blend all ingredients with 1 cup of crushed ice at high speed for a short length of time. Pour into a collins glass, garnish with a pineapple wedge on the rim of the glass with paper umbrella and a straw.

Singapore Sling

1 1/4 oz. Gin
Dash of Grenadine
2 oz. Sour Mix
1 oz. Soda
Float of Cherry Brandy

Shake gin, grenadine & sour mix together with crushed ice, strain into a collins glass with fresh crushed ice, add soda and stir gently. Float cherry brandy on top, garnish with an orange slice and cherry on a cocktail pick.

Dr. Funk
(From Hula's, Monterey, California)

1 1/4 oz. Vodka
1/2 oz. Coconut Rum
1/2 oz. Creme de Banana
1/2 oz. Coco Lopez
Equal parts Pineapple and Orange Juices

Stir vodka, coconut rum, creme de banana and Coco Lopez together with crushed ice. Pour into a Fu Manchu mug. Top off with pineapple and orange juices. Garnish with cherry and orange wedge on a cocktail pick rested across the rim of the mug. - I've never tried it myself, but my Mom highly recomends it, so here it is.

Scorpion Bowl
(Adapted from Beachbum Barry's Grog Log)

6 oz. Orange Juice
4 oz. Lemon Juice
1 1/2 oz. Orgeat Syrup
6 oz. Light Rum
1 oz. Brandy
2-3 oz. of High-Proof Rum

Blend all ingredients with 2 cups of crushed ice at high speed for a short length of time, pour into a Volcano bowl. Add ice and pineapple wedges to fill. Fill the center of the bowl to overflowing with high-proof rum. Light center on fire and serve with long straws (18"). - and don't make any plans for tomorrow.

The Professor
(Mine, Inspired by the 'Gilligan's Island' at the Conga Lounge)

5 oz. Pine/Orange/Banana Juice
1 1/2 oz. Banana Liquor
1 1/2 oz. Coconut Rum
1 oz. White Rum
1/2 oz. Orgeat Syrup

Shake ingredients together with crushed ice, pour into a Warrior tiki mug. Add a straw, then rest a orange wedge and a pineapple wedge on a cocktail pick across the rim of the mug.

Trader Vic's Grog
(Trader Vic's Pacific Island Cookbook, © 1968)

The Daiquri
(Adapted from "American Bar" by Charles Schuman)

2 oz. White Rum
3/4 oz. Fresh Lime Juice (about 1/2 of a Lime)
1/2 oz. Simple Syrup

Shake ingredients together with crushed ice, strain into a chilled cocktail glass. - This is the one that Hemingway and Kennedy used to drink.

Planter's Punch

1 1/2 oz. Dark Rum
3/4 oz. Triple Sec
1/2 oz. Sour Mix
2 oz. Pineapple Juice
2 oz. Orange Juice
Dash of Grenadine
Float of Dark Rum

Shake ingredients together with crushed ice, pour into a hurricane glass. Float dark rum on top, garnish with an orange slice and cherry on a cocktail pick.

Menehune Juice
(Original Trader Vic's Recipe)

1 Fresh Lime
2 oz. Light Rum
1/4 oz. Simple Syrup
1/4 oz. Orgeat Syrup

Squeeze lime over ice, add remaining indredients with shaved ice. Hand shake and serve in a rocks glass. Garnish with a 1/2 of the lime shell & fresh mint sprig and a Menehune . - Trader Vic says, "You can't see or talk to a Menehune until you drink some Menehune Juice. So drink some."

Fog Cutter

2 oz. Light Rum
1 oz. Brandy
1/2 oz. Gin
2 oz. Lemon Juice
1 oz. Orange Juice
Float of Sweet Sherry

Shake ingredients together with ice, pour into a hurricane glass. float Sherry on top, and garnish with mint sprig.

Port/Starboard Light

2 tsp. Honey 1 oz. Lemon Juice
1/2 oz. Passion Fruit Syrup
1 Egg White
2 oz. Burbon (For the Port Light)
2 oz. Scotch (For the Starboard Light)

Shake ingredients together with ice, pour into a red port glass or green starboard glass.

Castaway
(From the Islands, Pheonix, AZ)

3 oz. Unsweetened Pineapple Juice
1 1/2 oz. Gold Rum
3/4 oz. Kahlua

Shake ingredients together with crushed ice, pour into a collins glass.

Rum Runner
(Mine)

1 1/2 oz. Light Rum
1 oz. Spiced Rum
1/2 oz. Blackberry Brandy
1/2 oz. Banana Liqueur
1/4 oz. Grenadine
1 1/2 oz. Orange Juice
1 1/2 oz. Pineapple Juice
Float of Dark Rum

Stir ingredients together with crushed ice, pour into a Warrior tiki mug, and float dark rum on top. Garnish with pineapple wedge, orange slice and cherry on a cocktail pick resting across the rim of the mug.

Beachcomber
(Adapted From Webtender.com)

2 oz. Light Rum
1 tsp. Maraschino Liqueur
1 tsp. Cherry Brandy
1/2 oz. Lime Juice

Shake together ingredients and strain into a cocktail glass rimmed with lime and superfine sugar. Garnnish with a lime twist.

Headhunter
(From the Islands, Pheonix, AZ)

1 oz. Light Rum
1 oz. Dark Rum
1 1/4 oz. Fresh Lime Juice
1 1/4 oz. Papaya Nectar
3/4 oz. Honey
Dash Bitters

Heat honey until liquid. Shake with juices and 1/2 cup crushed ice. Add rums and pour into a Headhunter tiki mug. Garnish with orange wedge on a cocktail pick across the rim of the mug. Add a straw.

Suffering Bastard
(Trader Vic's Pacific Island Cookbook, © 1968)

Hurricane
(Not the Pat O'Brian's one)

1 oz. Light Rum
1 oz. Dark Rum
1/4 oz. Passion Fruit Syrup
1/2 oz. Lime Juice

Shake ingredients together with crushed ice, strain into a chilled cocktail glass. Garnish with a lime twist.

The Pink Bikini Martini
(Adapted from Hula's, Monterey, California)

2 oz. Watermelon Schnapps
1 1/2 oz. Vodka
3/4 oz. Sweet and Sour
1/4 oz. Triple Sec
1 oz. Pineapple Juice

Shake ingredients together with crushed ice, strain into a chilled cocktail glass. Garnish with cherry and pineapple wedge on cocktail pick.

Wahine

1/2 oz. Lemon Juice
1 1/2 oz. Pineapple Juice
1 oz. Light Rum
1 oz. Vodka
1/4 oz. Simple Syrup

Blend all ingredients with 1 cup of crushed ice at high speed for a short length of time. Pour into a Coconut shell Mug. Garnish with mint sprig and and pineapple wedge on a cocktail pick.

Bahama Mama
(From Webtender.com)

1 1/2 oz. Coconut Rum
1/2 oz. Triple Sec
1/2 oz. Cream of Coconut
3 oz. Orange Juice
3 oz . Pineapple Juice
Dash of Grenadine

Shake ingredients together with ice, pour into a hurricane glass. Garnish with an orange slice and cherry on a cocktail pick.

Kapu-Kai
(Adapted From Beachbum Berry's Grog Log)

2 oz. High Proof Rum
1 oz. Lime Juice
1/2 oz. Simple Syrup

Shake all ingredients with ice, strain into a chilled cocktail glass. Garnish with lime twist. - This is basically a Daiquri made with high proof rum.

Leilani Volcano
(From Beachbum Berry's Grog Log)

4 oz. Light Rum
2 oz. Pineapple juice
1 Lime, Juiced
1 oz. Papaya Juice
1/2 oz. Simple Syrup

Shake ingredients together with crushed ice, pour into a Wahine tiki mug. Add straw.

Goom Bay Smash

1 oz. Spiced Rum
1 oz. Coconut Rum
1/4 oz. Apricot Brandy
2 oz. Pineapple Juice
2 oz. Orange Juice

Shake ingredients together with crushed ice, pour into a collins glass. Garnish with orange slice and cherry on a cocktail pick.

Yellow Bird

1 oz. Dark Rum
1/2 oz. Galliano
1/2 oz. Creme de Banana
Splash of Orange Juice & Pineapple Juice
Dash of Lime juice

Shake ingredients together with ice, pour into a collins glass. Garnish with a cherry on a cocktail pick.

La Florida
(From Beachbum Berry's Grog Log)

1 oz. Light Rum
1/2 oz. Sweet Vermouth
1/4 oz. White Creme de Cocao
1 tsp. Curaçao
1 tsp. Grenadine
1 oz. Lime Juice

Shake ingredients together with crushed ice, strain into a champagne saucer. Garnish with chunk of coconut meat on the edge of the glass.

Red Tide
(From the Islands, Pheonix, AZ)

3/4 oz. Lime Juice
1/2 oz. Grenadine
2 oz. Gold Rum

Shake ingredients together with crushed ice, strain into a chilled cocktail glass. Drop in a cherry.

Shrunken Head
(From the Islands, Pheonix, AZ)

1 oz. Lime Juice
1 oz. Grenadine
1 oz. Gold Rum
1 oz. Dark (Demerara) Rum

Shake ingredients together with crushed ice, pour into a Coconut shell Mug. Insert a straw and serve.

Hawaiian Cocktail

3 oz. Gin
1 oz. Triple Sec
1/2 oz. Pineapple Juice

Shake ingredients together with crushed ice, strain into a chilled cocktail glass. Garnish with orange twist.

Caipirinha
(Adapted from "American Bar" by Charles Schuman)

2 Limes (Quartered)
1 tbsp. Sugar
2 oz. Cachaça

Muddle the limes and sugar together in the bottom of a rocks glass with a muddler. Add Cachaça and stir. Fill with crushed ice and stir again. - While not technically Tiki (Being from Brazil) the taste is definitely at home in any Tiki bar, much like a Mojito.

Cuba Libre
(Adapted from Webtender.com)

Juice of 1 Lime
2 oz. Rum of Your Choice
Lime Wedge
Coca-Cola

Sit outside on balcony, fill glass with crushed ice, then sqeeze in lime juice. Next, hold glass up to the sky (best effect during sunset), pour rum up to horizon. Top with Coca-Cola to cover the sky (no overflow), add the lime wedge and stir.

Blue Whale

1 oz. Vodka
1 oz. Blue Curaçao
1 oz. Orange Juice
1 oz. Pineapple juice
1 oz. Sour Mix

Shake ingredients together with crushed ice, pour into a Bamboo tiki mug. Garnish with orange wedge and pineapple wedge on a cocktail pick across the rim of the mug. Add a straw.

Arawak Cocktail
(From Trader Vic)

1 1/2 oz. Dark Rum
1 1/2 oz. Sweet Sherry
Dash of Bitters

Stir ingredients together with crushed ice, strain into a chilled cocktail glass.

Florida Rum Runner

1 1/2 oz. Light Rum
1 oz. Blackberry Brandy
1 oz. Banana Liqueur
1/2 oz. Lime Juice
1/2 oz. Grenadine

Blend all ingredients with 1 cup of crushed ice at high speed for a short length of time, pour into a Balloon wine glass and garnish with a cherry and lime wedge on a cocktail pick.

Quarter Deck

1 1/2 oz. Light Rum
1 oz. Dry Sherry
1/2 oz. Lime Juice

Stir ingredients together with crushed ice, strain into a chilled cocktail glass.

Rum Nut

1 oz. Dark Rum
1/2 oz. Kahlua
2 oz. Cream of Coconut

Shake ingredients together with crushed ice, pour into a collins glass.

Gun Club Punch
(Derived from Trader Vic's)

1/2 oz. Dark, High Proof Rum
1/2 oz. Light Rum
1 Dash Curaçao
1 1/2 oz. Grapefruit Juice
1 Lime, Juiced
1/4 oz. Simple Syrup

Shake ingredients together with crushed ice, pour into a Shotgun shell glass.

Rum Swizzle
(Swizzle Inn, Bailey's Bay, Bermuda)

4 oz. Silver Rum
4 oz. Gold Rum
2 oz. Apricot Brandy
2 Lemons, Juiced
5 oz. Pineapple Juice
5 oz. Orange Juice
2 oz. Simple Syrup
1 tsp. Bitters

Fill a large pitcher with cracked ice. Add all ingredients to pitcher and stir vigorously until frothing head appears. Strain into cocktail glasses.

Aku-Aku
(From the Islands, Pheonix, AZ)

1 1/2 oz. Fresh Lime Juice
1 oz. Papaya Nectar
1/2 oz. Apricot Nectar
3/4 oz. Simple Syrup
1/2 oz. Falerum
1 dash Bitters
1 oz. High-Proof Dark (Demarara) Rum
1 1/2 oz. Gold Rum

Shake ingredients together with crushed ice, pour into a Bamboo tiki mug. Garnish with orange wedge and pineapple wedge on a cocktail pick across the rim of the mug. Add a straw.

Coconaut
(From the Islands, Pheonix, AZ)

8 oz. Coco Lopez
2 oz. Fresh Lime Juice
1 oz. Dark (Jamacian) Rum

Stir ingredients together with crushed ice, pour into a Warrior tiki mug, and float dark rum on top. Garnish with pineapple wedge, orange slice and cherry on a cocktail pick resting across the rim of the mug.

Mahukona
(Trader Vic's Pacific Island Cookbook, © 1968)

1/4 oz. Simple Syrup
2 dashes Bitters
1/2 Slice of Pineapple 1/2 oz. Triple Sec 1 1/2. oz. Silver Rum

Blend all ingredients with 1 cup of crushed ice at high speed for a short length of time. Pour into a Coconut shell Mug. Garnish with mint sprig and and pineapple wedge on a cocktail pick.